tag:blogger.com,1999:blog-3799854524070158890.post6614776054376879770..comments2018-02-13T17:36:14.457-05:00Comments on Brooklynguy's Wine and Food Blog: Babyback Ribs - Made EasyBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3799854524070158890.post-73327311140672605782011-12-30T02:39:09.261-05:002011-12-30T02:39:09.261-05:00In Sweden we use a similar technique for our X-mas...In Sweden we use a similar technique for our X-mas ribs. I use lots of veggies and spices to get flavor into the meat while simmering.<br /><br />It adds quie nice to the overall taste. Worth a try.Rara dropparhttps://www.blogger.com/profile/00951361653723808329noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-3726525631828762172011-12-28T19:34:16.018-05:002011-12-28T19:34:16.018-05:00Clearly, you must have read my post from 2010: htt...Clearly, you must have read my post from 2010: http://www.chevsky.com/2010/07/living-off-land-in-palo-alto.html<br /><br />Scroll down to step 4. I came up with it first! :) Ribs with Burgundy of course.<br />Best,<br /> Iron C.Iron Chevskyhttps://www.blogger.com/profile/05241149967997845671noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-71838546864612166922011-12-28T06:28:31.112-05:002011-12-28T06:28:31.112-05:00we NEED to get you to Texas, man... Love the Lafar...we NEED to get you to Texas, man... Love the Lafarge...Do Bianchihttps://www.blogger.com/profile/12744434741371288465noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-87877622984025712402011-12-26T23:20:02.628-05:002011-12-26T23:20:02.628-05:00There is an ancient Hyderabadi or Awadhi cooking t...There is an ancient Hyderabadi or Awadhi cooking technique, which, I&#39;m sorry BG, has an older claim on this technique. Credit for discovering it aside, it is a great thing. They usually braise a cut of meat like lamb shoulder or lamb shank, gradually reducing the cooking liquids until it&#39;s almost syrupy. Then, and this is the masterstroke, they remove the meat, glaze the meat with the syrup, and stick the meat into a burning hot tandoor for 2-3 minutes - enough to cause the outside surface of the meat to crisp up, toasty and caramelized, while the interior is falling-apart tender.<br /><br />Anyway, this post reminded me of that.deetranenoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-18157345502606051262011-12-22T09:03:14.759-05:002011-12-22T09:03:14.759-05:00Preparing a unique and delicious food is a real ar...Preparing a unique and delicious food is a real art and to master it you need the right kind of knowledge.Knowledge transferring is generally a two way process, and I wanna appreciate you for the unique dish and your thought.thank you..Restaurant Broadbeachhttp://www.osushi.com.au/broadbeach-restaurantnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-19669783930757109732011-12-21T03:35:49.305-05:002011-12-21T03:35:49.305-05:00Funny, I don&#39;t remember the forum but I also o...Funny, I don&#39;t remember the forum but I also once made the mistake to say this is a great technique and if done right flavourwise there is not a huge difference. You can also do this and then BBQ them works great. What I do is I bring it to a simmer and then switch the heat off and leave them overnight, fantastically tender. This is a technique they use a lot in North Africa and thos guys know about grilling I can assure. Great wine match btw.tueuboeufhttps://www.blogger.com/profile/04465133804436315805noreply@blogger.com